Boy, did my house smell good when I made some roasted garlic recently! The first thing I did with it when it came out of the oven was slather a few cloves on a piece of rustic ciabatta bread drizzled with a little fruity olive oil and a slight sprinkling of kosher salt and freshly cracked pepper. Yum! 

Roasted Garlic
-recipe from Martha Stewart Everyday Food

Roasted garlic is an easy and affordable way to add a savory boost to almost any meal. The long, slow cooking mellows the garlic’s bite and leaves rich, deep flavor and silky texture in its place. This recipe keeps for two weeks — double it and bring a jar to a friend or neighbor. It will be much appreciated.

Makes 2 cups.

1 pound garlic (6 to 8 heads, depending upon size)
Coarse salt and ground pepper
1 tablespoon fresh thyme leaves
1/2 cup extra-virgin olive oil

Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).

Season garlic with salt and pepper and sprinkle with thyme. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.

From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container.

Uses for roasted garlic:
- Mix into mashed potatoes
- Use in place of mayonnaise on your favorite sandwich
- Toss into steamed vegetables like broccoli
- Add to creamy dressings, vinaigrettes, or dips

Tags: Appetizer, olive oil, roasted garlic

Asparagus season is upon us! WooHoo!!! Here’s a quick side dish to serve with chicken, pork, beef…just about anything really.

For easy clean up, place a sheet of parchment paper on the baking sheet before arranging the asparagus in a single layer.  Be sure to trim the tough ends off each piece of asparagus. Nobody likes gnawing on those hard-to-eat, woody ends! This dish is best served warm. Enjoy!

Recipe variation: drizzle the asparagus with a little balsamic vinegar before sprinkling with salt, pepper and Parmesan; then roast in the oven.

Roasted Asparagus With Parmesan
-recipe from Everyday Food: Great Food Fast from the Kitchens of Martha Stewart Living

1 1/2 lbs asparagus
1 tablespoon olive oil
coarse salt and freshly ground pepper
1/4 cup parmesan cheese, finely grated

Preheat oven to 450° F.  Trim the tough ends from asparagus.

On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper.
Spread asparagus in an even layer. Sprinkle with Parmesan cheese.

Roast until asparagus is tender and cheese has melted, 10 to 15 minutes. Serve immediately.

Tags: olive oil, parmesan, roasted asparagus, springtime

I love roasted veggies! It’s amazing what a little time in a hot oven will do to humble root vegetables! Roasted veggies can be prepared a day ahead of time and reheated before serving, making them a perfect side dish for the holidays!

The recipe calls for cutting the carrots and parsnips into 3″x1/2″ pieces. I didn’t get out the ruler to measure my veggie chunks but I did try to keep them all about the same size so they’d cook evenly. The cooking time will depend on the size of the vegetable sticks/chunks. Once the roasted veggies are tender, if they need a little extra color, sometimes I turn the oven to broil for a minute or two to get those brown, caramelized spots. If you do this, stay at the oven to watch the veggies or you’ll end up with a burnt mess.

At the store, choose small to medium parsnips that are firm; larger ones can be tough and have a woody core that needs to be removed.

Roasted Carrots and Parsnips with Fresh Herbs
-recipe from The New Thanksgiving Table by Diane Morgan

Here’s one vegetable dish that doesn’t need any last minute attention from the busy Thanksgiving cook—and I’m thankful for that. These orange and ivory root vegetables, flecked with fresh herbs, complement turkey and are a colorful addition to the holiday table. Parsnips are woefully underused; once most people try them, they are surprised by how sweet and pleasantly complex they taste. Look for medium-sized, well-shaped parsnips that are firm. Avoid ones that are limp or spotted. Store them wrapped in paper towels inside a plastic bag in the refrigerator for up to two weeks. They are also terrific combined with potatoes for a pureed winter soup. Serves 8 to 10.

7 medium parsnips (about 2 1/2 pounds), peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1 1/2 pounds tender carrots, peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly ground pepper
2 teaspoons kosher or sea salt

Preheat the oven to 400°F.

In a large roasting pan or 9-by-13-inch baking dish, toss the parsnips and carrots with the olive oil, dill, parsley, pepper, and salt. Roast, stirring once or twice, for about 45 minutes until the vegetables are tender when pierced with a knife and lightly caramelized in spots. Serve immediately, or cover and keep warm for up to 1 hour before serving.

Do Ahead: The roasted vegetables can be made up to 1 day in advance. Refrigerate, covered, and bring to room temperature 2 hours before reheating.

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Tags: carrots, Christmas, fresh dill, fresh parsley, holiday, olive oil, parsnips, roasted, roasting, root vegetable, Side Dish, Thanksgiving

As much as I love trying new recipes, there’s a few I make over and over again because they are delicious and reliable. Grilled Citrus Salmon is one of those recipes. It’s simple yet special enough to serve at a dinner party. If you don’t have a grill, no big deal…just bake it in the oven. Enjoy!

p.s. I know it’s not the best photo. We had company over for dinner and I was in a hurry to serve the salmon. As always, the salmon was a hit!

Grilled Citrus Salmon
- recipe from From Portland’s Palate, A Collection of Recipes from the City of Roses
The Junior League of Portland, Oregon

Makes 6 servings.

1 ½ Tbl. freshly-squeezed lemon juice
2 Tbl. olive oil
1 Tbl. butter
1 Tbl. Dijon mustard
4 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 tsp. dried basil
1 tsp. dried dill
2 tsp. capers
3 lbs. fresh salmon fillets

In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to boil. Reduce heat and simmer for 5 minutes.

Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish.

Place fish on grill and cover with lid.

Barbecue over medium-hot coals for 10-12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.

Note: As an alternative, wrap fish in foil and bake in a 350 degree oven for 15-20 minutes.

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Tags: capers, dijon mustard, garlic, Grilling/BBQ, lemon, olive oil, salmon

I took this awesome Greek-inspired salsa to a pool party recently. Dang, it’s good! I chose to make it because it’s super easy and I had all the makings for it. It’s a perfect summertime appetizer!!!

I followed the recipe for the salsa except that I didn’t have the fresh oregano so I used a little extra fresh dill and parsley. I also added some chopped red bell pepper and a few dashes of dried red pepper flakes for some zip. If you want the salsa to have a bit more tang, add a few dashes of red wine vinegar.

The recipe calls for making fresh pita chips but I didn’t feel like turning on the oven so I served it with store-bought pita chips. Next time I’ll make my own, though, because the store-bought kind were too small and fragile to hold much of the salsa. Bigger pita squares or triangles would work much better. Enjoy!

Greek Salad Salsa with Toasted Pita Chips
-recipe from San Francisco Flavors: Favorite Recipes from The Junior League of San Francisco

This zesty blend of feta cheese, olives, tomatoes, cucumber, and parsley is a wonderful alternative to guacamole and chips. If, by chance, there is any left over, pulse it in a blender or food processor and use as a sauce for grilled fish. Serves 6 to 8.

8 ounces feta cheese, crumbled (1 1/2 cups)
1 large ripe tomato, seeded and chopped
3 scallions, thinly sliced, including green portions
1/2 cucumber, peeled, seeded, and coarsely chopped
1/2 cup black olives, pitted and sliced
1/4 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh oregano
2 tablespoons snipped fresh dill
Juice of 1/2 lemon
1/3 cup olive oil
Freshly ground pepper to taste
Toasted Pita Chips (recipe follows)

In a medium bowl, combine all the ingredients except the pita chips and gently mix.

Cover and refrigerate for at least 2 hours or up to one day.

Toasted Pita Chips
You might want to double this recipe — these chips disappear quickly! Make them the night before you plan to serve them, and leave them in the turned-off oven overnight. Makes about 40 chips.

1 package mini pita breads
1/2 cup (1 stick) unsalted butter, melted
Garlic powder, dried
Dill, and paprika to taste

Preheat the oven to 300 degrees F. Cut the pita rounds in half. Cut each half again into thirds, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with the melted butter.

Lay the chips in a single layer on a large baking sheet. Dust with the garlic powder, dill, and paprika. Place in the oven and turn the oven off. Do not open the oven door until the oven is completely cool and chips are crisp, about 4 hours or overnight. If the chips are still soft, repeat cooking process, preheating oven to 200 degrees F.

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Tags: Appetizer, black olives, cucumber, dill, Feta cheese, lemon, olive oil, oregano, parsley, pita bread, scallions, tomato

Years ago, I had a great salad at a friend’s house. What made the salad great wasn’t the salad ingredients but the unusual dressing. I say unusual not meaning weird but more like unexpected because I’d never tasted a dressing like it before. Basically, it’s a Mexi-inspired vinaigrette. The dressing gets bold flavor from the chili powder, a bit of heat from the cayenne, a slight sweetness from the honey, and a tang from the red wine vinegar. Yumm! It makes a great salad for a Mexican, Tex-Mex, or Southwestern-themed meals.

I believe the dressing recipe came from an older Mexican Williams-Sonoma cookbook but I’m not sure which one. When I make this vinaigrette, the salad I serve it with includes: mixed greens, tangerines, avocado, jicama, red or green onions, tomatoes, red bell pepper, olives. Other additions could be corn, black beans and cilantro. Toss the salad with the dressing just before serving so you don’t get wilted greens. Enjoy!

Southwestern Vinaigrette
-recipe from a Williams-Sonoma cookbook (I think)

Makes about 3/4 cup.

1/4 cup red wine vinegar
3 tablespoons honey
1 1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
5 tablespoons olive oil
salt to taste

Whisk dressing ingredients together in a small bowl and toss with salad just before serving. Refrigerate leftover dressing.

Tags: cayenne pepper, chili powder, honey, Mexican, olive oil, red wine vinegar, salad dressing, salt, Southwestern, vinaigrette

Most people fall in one of two categories with eggplant: you either Like It or Hate It. I happen to be in the Like It category. Recently I was looking up new sandwich recipes and came across this “sandwich” using grilled eggplant. Not only are these Eggplant and Mozzarella Sandwiches beautiful, but they’re also delicious, incredibly easy and vegetarian.

I misread the recipe and put a slice of mozzarella on each slice of eggplant so I got extra cheesy sandwiches…no big deal! I loved the flavor of the smoky grilled eggplant with the melty cheese, fresh basil and the crunch of the pine nuts…Delicious!

Grilled Eggplant and Mozzarella Sandwiches
-recipe from Bon Appétit Magazine

Makes 4 servings.

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)

2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.

Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

Tags: arugula, balsamic vinegar, basil, eggplant, fresh mozzarella, Grilling/BBQ, olive oil, pine nuts, tomato

Words can not express how much I love this appetizer! In fact, it’s what I had for dinner last night. I didn’t intend to eat only the crostini for dinner but I ate several of them, which led to several more and before I knew it, I was full. This is one of those appetizers that is always a hit at parties and potlucks. Plus, it’s delicious, full of fresh flavors and easy to make. I seriously think I could eat it everyday and never grow tired of it!

Since it’s hot right now, I grilled the bread outside on the grill so I wouldn’t heat up the house by turning on the oven. I used small mozzarella balls called ciliegine that I got at Trader Joe’s. I sliced each cherry-sized ball of mozzarella into several slices and put 2-3 slices on each piece of grilled bread. Sometimes I like to put the cheese on the bread while it’s on the grill so it melts. If you want a little zip, add a few dashes of crushed red pepper flakes to the tomato-basil topping. Yumm!

Fresh Mozzarella and Tomato Crostini
-recipe from Williams-Sonoma

Easy to make, crostini are an excellent way to showcase fresh seasonal ingredients. This simple combination of ripe tomatoes, basil and mozzarella cheese makes a perfect beginning to an alfresco meal.

Extra-virgin olive oil for brushing, plus 1/4 cup
1 baguette, cut crosswise into 1/4-inch-thick slices
Salt and coarsely ground pepper, to taste
8 vine-ripened tomatoes, about 1 1/2 lb. total
1/2 cup slivered fresh basil leaves
2 Tbs. finely minced red onion
1/4 tsp. minced garlic
1 Tbs. aged balsamic vinegar
1 1/2 lb. fresh mozzarella cheese

Preheat an oven to 350°F. Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer. Brush the tops with oil, and season with salt and pepper. Bake until crisp and golden, 15 to 18 minutes. If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.

Core, seed and dice the tomatoes. In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive oil, salt and pepper.

Slice the mozzarella into 1/4-inch-thick pieces or into smaller pieces so they fit on the crostini. To assemble, lay a piece of mozzarella on each crostini and spoon 1 to 2 Tbs. of the tomato salad on top. Garnish each with a pinch of the remaining basil. Serve immediately.

Serves 8.

Williams-Sonoma Kitchen.

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Tags: balsamic vinegar, basil, bruschetta, crostini, fresh mozzarella, garlic, olive oil, red onion, tomato

This salsa rocks! It’s easy to make and can be served with tortilla chips or as a topping for grilled chicken, pork or seafood. YUMM! Husband was skeptical of the mango/avocade combo at first but after his first bite, he was blown away by all the flavor. He then kept commenting on how good it was. I served the chunky salsa liberally spooned over slices of grilled pork tenderloin that had been marinated in a combo of olive oil, orange juice, garlic, red wine vinegar, smoked paprika, cumin and salt/pepper. Delicious!

The only thing I did differently from the recipe was substitute 1/2 a seeded jalapeno for the habanero chile. Next time, I start with less salt then add if needed. The amount of seasoning will depend on the size of avocado and mango being used.

If serving the Mango and Avocado Salsa for company, you’ll probably want to double or triple the recipe because it will disappear quickly! After you make it, let me know how you served it. Enjoy!!!

Note: Always use caution when seeding spicy chiles like habaneros and jalapenos. The seeds and veins inside the chiles can cause skin irritation. There’s lots of info on the web about seeing chiles if you’re not sure.

Mango and Avocado Salsa
-recipe from Martha Stewart Everyday Food

1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced small
1/4 cup finely chopped fresh cilantro leaves
1/2 to 1 habanero chile (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

In a bowl, combine all ingredients. Makes 3 cups.

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Tags: avocado, cilantro, Dip, habanero chile, lime juice, mango, Mexican, olive oil, red onion, salsa, tropical

This pasta dish should be in every cook’s recipe arsenal! It’s super fast, delicious and can be made with basic ingredients that you keep on hand. As you read through the recipe, do not freak out about the anchovies because you can’t even taste them. Anchovies are that secret ingredient in many Italian dishes that adds another layer of flavor without screaming, “Hey, there’s anchovies in this dish.” So now I’m throwing down a challenge to you: DON’T LEAVE OUT THE ANCHOVIES!!!

I substituted penne pasta for the spaghetti, as you can tell from the photo. Also, I used fresh basil instead of parsley. The sauce has a kick from the crushed red pepper so leave it out if you prefer mild foods. Cooked Italian sausage is a great addition if you want to make it more hearty. Serve with a salad and crusty bread and you’ve got an awesome meal in no time!

Spaghetti alla Puttanesca
-recipe from Bon Appétit Magazine

Makes 4 servings.
 
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3 anchovy fillets, chopped
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
3/4 pound spaghetti
2 tablespoons chopped fresh Italian parsley
Grated Parmesan cheese
 
Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.

Tags: anchovies, capers, garlic, olive oil, olives, Pasta, puttanesca, Quick Cooking, spaghetti, tomatoes